Spicy Baked Chickpeas are a very easy and filling appetizer. It is as easy as opening a few cans of garbanzo or chickpeas, and mixing with some spices, sliding in the oven and laying out for your guests.
When I am heading somewhere to take an appetizer or having people over, my first impulse is to grab something that is wheat or cheese laden. But, these days I have so many friends who are living a “gluten-free” lifestyle, I am trying to make different choices. In fact, I am at the moment eating gluten free, so this is a great choice for me.
I love these in the summer because you can sit them out and they won’t go bad. But if you don’t eat them all, be sure to toast them up a bit in the oven if you kept them in the refrigerator. I typically find organic garbanzo beans (or also called chickpeas) at my Whole Foods store at an every day price of $.99 per can. Which makes this heart healthy and affordable.
- 2 cups canned chickpeas or garbanzo beans, rinsed and drained
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon ground cinnamon
- 1 pinch ground black pepper
- 1 pinch cayenne pepper, or to taste
- 1/2 teaspoon salt
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or use a silpat
- Dry chickpeas on a paper towel so there is no moisture.
- Then combine lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, black pepper, cayenne pepper, and salt in a mixing bowl. Stir in chickpeas to coat
- Spread the chickpea mixture in a single layer on the prepared baking sheet.
- Roast in the oven until the chickpeas are crisp, and have shrunk quite a bit, 25 to 30 minutes.
- Stir them in the pan after about 15 minutes.
- Cool to room temperature before serving.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.